Cinnamon Syrup
Cinnamon Syrup is a sweetener with no alcohol in it, not yet used in a drink on this site.
Making it
refrigerated and sealed. A shelf life here is conservative bar practice rather than a food-safety authority's figure, and it assumes the preparation was bottled clean and cold.
Composition
Derived from the ingredient records — The sugar is stated as the sucrose the recipe dissolves. The bark is strained out and contributes nothing measurable. Every figure here is derived from the ingredient records this recipe names, not measured in a bottle: mass and volume are summed over the lines and the density falls out of the two. The method is worth one check - a one-to-one syrup comes out at 1.228 g/ml against the 1.230 published for a 50% sucrose solution at 20 degrees, a difference of 0.15%. It is marked estimated because a derivation is not a measurement.
Used in these drinks
most firstNothing on the site uses this yet. It is here because a preparation or a drink names it.
Method
3 steps · 2h 4mBreak the 12 g cinnamon bark into pieces. Broken bark gives up far more than whole sticks do, which is the difference between a syrup that tastes of cinnamon and one that smells faintly of it.
Warm the 250 ml water with the 250 g granulated sugar until clear, add the bark and take the pan off the heat.
Leave to steep as it cools, then strain. Steeping longer keeps deepening it, so taste it before straining rather than working to the clock.
The amounts above are the batch this recipe makes, not a portion of it, and they do not scale with any drink count — a preparation is made once and then measured out of.